B Bistro & Bakery
Last inspected: Feb 20, 2026
33
Score
B Bistro & Bakery appears in inspection records eight times, starting in 2022. The latest inspection on file is from Feb 20, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Restaurants in Miami average 74, so B Bistro & Bakery trails the local norm. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen food workers.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed greens at 48 f in make line, tomatoes at 51 f and cheese at 49 f kitchen cook placed the items off temperature inside reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Food stored on floor. Observed boxes of potatoes on kitchen floor.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen reach in cooler soil inside.
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
33
Oct 6, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen line cook.
12A-07-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
78
Feb 19, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
67
Oct 3, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ham off temperature 49 f in cooler and liquid eggs at 47 f as per kitchen cook it was less then 2 hours in that cooker. cook place ice on top of the items in questions. **Corrective Action Taken**
03A-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed buckets inside employee handwashing sink.
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
64
Jan 31, 2024
Routine - Food
5 major violations. 8 minor violations.
View 13 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked food in walk in cooler not covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
41
Aug 14, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
55
Mar 9, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods off temperature cut tomatoes 51 f cut lettuce 47 f Operator was instructed to apply ice on the product. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.
24-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in most kitchen coolers.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign to kitchen employees sink next to dishwasher area. **Repeat Violation**
31B-04-4
67
Aug 31, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
70
Frequently Asked Questions
When was B Bistro & Bakery last inspected?
The most recent health inspection at B Bistro & Bakery on file is from Feb 20, 2026. The public record contains eight inspections in total.
What is the most common violation at B Bistro & Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at B Bistro & Bakery.
How does B Bistro & Bakery compare to other restaurants in Miami?
B Bistro & Bakery most recently scored 33 out of 100, which is lower than the Miami average of 74.
Has B Bistro & Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at B Bistro & Bakery have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at B Bistro & Bakery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is B Bistro & Bakery inspected?
Based on the inspection history on file, B Bistro & Bakery is inspected around two times per year on average.
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